The Stalk of the Town
By Chef Rachel Globensky
Spring is here! You can tell because it’s (mostly) stopped snowing, and it’s only raining now. True, there have been a few glorious days where it’s been sunny enough to sit in the warmth on a patio, but Ma Nature is still showing us who’s boss. And, the seagulls are nesting, which is terrifying—anyone who knows me knows my “healthy respect” (unbridled fear) of birds, and especially new seagull parents. Gah!
But all this to say, besides being Seagull Season, spring is also Rhubarb Season! And anytime is coffee time with friends, so raid your rhubarb patch, bake up a batch of these sticky buns, brew up the good stuff, and invite some friends to sit outside in the sun with you.
Much like regular sticky buns with butter and brown sugar, but also rife with rhubarb-y gems tucked inside and out, these handsful/mouthsfuls are special, as they have lemon, orange, and cardamom layered throughout. You can celebrate spring, May the Fourth, Cinco de Mayo, Mother’s Day, and the weekend with rhubarb sticky buns. Fair warning: they take about two and a half to three hours from start to finish (though a lot of that is just rising time), so plan accordingly. You can make the glaze and filling ahead of time, which helps on the day of. But if you’re doing it all in one go, start with the filling so it has time to cool before the dough finishes rising.
Rhubarb Sticky Buns
Makes 12 buns
Ingredients
Rhubarb Citrus Filling
2 c rhubarb, diced smallish
½ c brown sugar
1–2 tsp lemon zest
1 tsp orange zest
1–2 Tbsp fresh orange juice (optional but so good!)
Pinch salt
1 tsp cornstarch
Optional: a tiny pinch ground cardamom (approximately equal to ¹⁄₁₆ tsp)
Dough
3½–4 c all-purpose flour
¼ c sugar
2¼ tsp instant yeast
1 tsp salt
½ tsp ground cardamom
¾ c warm whole milk (100–110°F)
2 eggs, room temperature
¼ c butter, melted
1 tsp vanilla
1 Tbsp lemon zest
Sticky Base
½ c (115 g) butter
¾ c brown sugar
¼ c heavy cream
Pinch salt
Lemon Mascarpone Glaze
½ cup mascarpone, room temperature
½–¾ c icing sugar
1–2 tbsp fresh lemon juice
1 tsp lemon zest
Pinch salt
Splash of milk or cream (as needed)
Preparation
Step 1
In a saucepan, cook rhubarb and brown sugar over medium heat for approximately 5 minutes, until softened and jammy.
Stir in lemon zest, orange zest, orange juice (if using), salt, cornstarch, and optional pinch of cardamom. Cook 1–2 more minutes until thickened.
Cool completely before using.
Step 2
In a large bowl, whisk together flour (start with 3½ c), sugar, yeast, salt, and cardamom.
Add warm milk, eggs, melted butter, vanilla, and lemon zest. Mix to form a soft dough, then knead 6–8 minutes, until smooth and slightly tacky (add more flour only if needed). Cover and let rise for 45–75 minutes, until doubled.
While the dough is rising, make the sticky base.
Step 3
In a saucepan, melt butter, brown sugar, cream, and salt. Simmer 2–3 minutes until smooth and glossy.
Pour evenly into a greased 9×13-inch pan and keep warmish until needed.
Step 4
Make the buns:
Roll dough into a 12×18-inch rectangle.Spread cooled rhubarb filling evenly over dough, then roll up tightly from the long side into a log.
Cut into 12 pieces and place cut-side down in the prepared pan. Cover and let rise for 30–45 minutes, until puffy.
Bake at 350°Ffor 25–30 minutes,until golden and bubbling. Cool for 5 minutes, then carefully invert onto a serving platter so the caramel coats the buns.
Step 5
Whisk mascarpone, icing sugar, lemon juice, zest, and salt until smooth. Add a splash of milk or cream as needed to reach a thick, pourable consistency.
Spread glaze over cooled buns (on top of the sticky side—yes, I know, it’s decadent!)
